One-Pan Portuguese Chicken and Potatoes
A flavour-packed one-pan baked dinner featuring bone-in chicken thighs coated in a zesty peri-peri style Portuguese seasoning. The chicken roasts directly on a bed of seasoned potatoes, red onion, and bell pepper, absorbing the rich pan juices while crisping to perfection. The pan creates a delicious, savory lemon broth that pairs wonderfully with crusty bread.
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🍳 Cooking Flow
Slice potatoes, onion, and bell pepper, then season with garlic, oregano, oil, salt, pepper, and lemon in a baking dish. → Pre-bake vegetables in the oven for 25 minutes. → Mix spices, lemon juice, and olive oil to coat the chicken thighs. → Place chicken on top of the vegetables and bake for 40 minutes. → Garnish with herbs and serve with pan juices.
Cooking Steps
Brief Cooking Order
Slice potatoes, onion, and bell pepper, then season with garlic, oregano, oil, salt, pepper, and lemon in a baking dish. → Pre-bake vegetables in the oven for 25 minutes. → Mix spices, lemon juice, and olive oil to coat the chicken thighs. → Place chicken on top of the vegetables and bake for 40 minutes. → Garnish with herbs and serve with pan juices.
Introduction
A flavour-packed one-pan baked dinner featuring bone-in chicken thighs coated in a zesty peri-peri style Portuguese seasoning. The chicken roasts directly on a bed of seasoned potatoes, red onion, and bell pepper, absorbing the rich pan juices while crisping to perfection. The pan creates a delicious, savory lemon broth that pairs wonderfully with crusty bread.
Step 1
Slice the potatoes into roughly 5 mm (0.2 inch) rounds and place them into a baking dish.
Step 2
Deseed and chop the red capsicum into large bite-sized chunks, and slice the red onion into wedges. Add both to the baking dish with the potatoes.
Step 3
Crush the garlic cloves directly into the dish. Add olive oil, dried oregano, salt, pepper, and lemon juice. Toss and mix well using your hands, then spread evenly.
Step 4
Pre-bake the vegetable mixture in the oven for 25 minutes (at 200°C / 400°F).
Step 5
In a separate mixing bowl, combine coriander, oregano, cayenne pepper, paprika, garlic powder, brown sugar, salt, lemon juice, and olive oil to make the Portuguese marinade paste.
Ingredients List
Important Notes
Pre-baking the vegetables ensures the potatoes become tender and fully cooked at the same time the chicken thighs finish roasting.
Tuck the excess chicken skin neatly under each thigh so the skin crisps evenly and doesn't shrink erratically.
The pan juices create an intensely flavorful lemon-garlic broth—be sure to serve plenty of it over the dish and have crusty bread ready for dipping.
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